While mushrooms cook, bring a shallow pot of water to a simmer, create a whirlpool by slowly stirring the water and then break the eggs right into the water. Leave it to cook for approximately 4 minutes. Remove from water with a slotted spoon.
Hollandaise: Blend egg yolks, mustard and lemon juice for about 30 seconds. Then keep blending while pouring in the butter in a slow steady stream.
Arrange ingredients in this order: mushroom, spinach, tomato, bacon, avocado, egg and finally - the hollandaise.
Sprinkle a bit of paprika on top, admire your beautiful creation and then enjoy!